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Smoked Salmon Chowder

Background info: Salmon, considered by Indigenous activists and wildlife officials alike to be ‘silent sentinels of climate change’ (due to their significant impact on local ecosystems, such as providing much-needed nitrogen for forest growth after death), have been the largest source of protein for many First Nations along the Pacific coast. One such nation is the Karok (or, ‘Karuk,’ meaning ‘upriver people’), who savored this nutrient-dense food throughout the seasons thanks to a distinctive “cold-smoking” method that resulted in a “jerky-style” smoked salmon.
Compared to most farm-raised salmon, which also can contain dangerous levels of polychlorinated biphenyls (PCBs), wild-caught salmon has higher levels of vitamin D and long-chain omega-3 fatty acids, which are essential for hormonal health.
– Price-Pottenger
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Serves 4
Active Time: 30 minutes
Total Time: 45 minutes
- 2 cups salmon or fish stock (with extra in reserve in case needed)
- 2 sweet onions, diced
- 2-3 large or 1 bunch small carrots, diced
- 2 large or a dozen small potatoes, diced
- ½ head garlic, minced
- 8 ounces wild-caught smoked salmon
- 1 large or 3 small red peppers, roasted, seeded, and peeled; or 8-ounce jar of roasted red peppers
- Garlic powder
- Juice of 2 lemons
- ½ bunch parsley, chopped
- 1 pint cream
- Sea salt
- Black pepper
- Fresh dill, minced
- Butter for browning
Directions
- Melt butter in large pot and sauté onions, carrots, and potatoes until lightly browned. Add minced garlic at the end of the cooking process, being careful not to burn it.
- Sprinkle garlic powder over vegetables and mix well.
- Pour 2 cups of stock over vegetables and simmer until potatoes are soft.
- Flake the smoked salmon into the soup and add lemon juice and parsley.
- Blend the red peppers and the cream until smooth, then add to the soup and heat through. If soup is too thick, add more stock until the proper consistency is achieved.
- Season with salt and pepper, garnish with dill, and serve.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other recipes from Taylor Allen:
Butternut and Pear Puree with Walnut Crème Fraîche
Roasted Marrow and Baby Beets with Kale
Tender Leeks with Bacon Vinaigrette
Published in the Price-Pottenger Journal of Health & Healing
Winter 2019 – 2020 | Volume 43, Number 3
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